While constantly whisking, melt butter over low heat in your 9- to 10-inch ovenproof skillet. Pour butter into a medium bowl and allow to cool down for 5-10 minutes.

Meanwhile, preheat oven to 400°F (204°C).

Whisk the honey, egg, and buttermilk into the melted butter. Set aside.

In a separate larger bowl, whisk the cornmeal, flour, baking powder, baking soda, and salt together. Pour the wet ingredients into the dry ingredients and whisk until combined. Fold in the corn. Avoid over-mixing.

Skillet should still be hot, but if not—heat the stove on low and warm it up for a minute or two. You want a hot skillet.

Pour batter into hot skillet. Bake for 20 minutes or until the edges and top are golden brown and the center is cooked through. Use a toothpick to test to check.

Cool for a few minutes before slicing and serving. Serve cornbread with butter, honey, honey butter (do it!), or jam. Wrap leftovers up tightly and store at room temperature for up to 1 week.